experiment with blue mold went different way

[zarko]

hello
here is a English Coulommiers (aka English Farmhouse Cheese)by curd nerd. i made 2 cheeses and i left one to dry a bit and than washed it once with blue mold. it went for 5 days as i expected, BUT than i got what i think g. candidum and this is how it looks now.
it is about 15-20 days old, it has skin on the side.

what do you think should i give it more time or to cut it and try it?

[awakephd]

Looks like geotrichium + P. Candidum, so you're on your way to either a brie (if the blue mold did not take hold) or a camemblue / cambozola (if the blue did take hold). In either case, I would say wrap it in breathable cheese paper and put it in your kitchen refrigerator. When it feels squishy all the way across the diameter, it is time to sample it.

[zarko]

thanks ill do that

[Fritz]

Agree with Andy.. looks geo heavy.. Depending on exactly how thick it is, may only need another 15-20 Days, Zarko.. depending on how "squishy" you like it...
Tell us something about what you did to salt it, when and how much salt, please. It's hard to tell from the picture .. how wide and tall is it?

[zarko]

it is 3 cm tick, diameter is around 20cm.
i have salted it with half tsp on bought sides.
ill let it ripe for 7 to 10 days in 5C and see what to do next.

i really horde that my p roqueforty will make home there, to see how it behaves on such a tin cheese...but next time i guess

thakn you all for help

[Fritz]

Yup, salt seems ok based on its mass. The salt may have slowed the blue development and encouraged the geo and PC instead. There may be some blue inside if there are some air spaces, but the salt probably went through and through. Good luck Sir, we will see in a week or two.

[zarko]

it has holes dried in it. i hope ill get some blue in side i like taste of it.
it is very soft  on sides and 1/3 soft in the middle ill wait for a week or so.

also if i have time ill try to take a smear sample and grow it on petty dish for may be next generation cheese. dont have experience with it but planing to grow p candidum on petry dish, and if i have chance to come by the brevibacteium lineatum would love to do that tat colony too.
ill keep you posted.

also have 2 more cheeses on the way...gouda and fourme dambere

[AnnDee]

You might disagree but I found if I want the blue to take over and slow the other moulds, I add more salt because blue mould is more resistant to salt. PC however will take forever to grow in high salt environment.
If you want blinens, wash your cheese with weak brine (3-5%) and make sure it stays moist on the surface and put it in slightly higher temp aging space, blinens like moist and warmer environment.

[Gregore]

I agree with Anna , more salt = More blue .

 Blue can grow on cheese with up to 4 % salt by weight , nothing else comes close .  but at that high of salt the pc will have a hard time growing .  So a little less is better .

[zarko]

here it is. i could wait and it is ok but not not cheese of my dreams
only reason i am not satisfied cause it has Roquefort first taste, it is a bit strong and dose not go with creamy taste of brie.
so i got mostrum mixed of 80 % brie and 20 % of gorgonzola which is overpowering.
maybe something will happen in next 7 to 10 days ill let you know

[zarko]

texture is fine

[awakephd]

If it is edible ... it is a success!

[zarko]

hahaahahah
that is one way to define it.
it is, also a couple of my friends sad it is ok and they like it. but one of them has stomach to diges stone ..so i dont know dose he count

[Gregore]

So your saying it tastes overly blue even though it does not have any blue showing ?

If so wrap in foil very tightly and place in fridge for 4 to 5 days , it would be better for a few weeks but I think that it would get too runny by then

[zarko]

after 4 5 days the taste balanced it self and was relay yeasty cheese